GE 106724 - Manuel (Page 15)

5 1 ⁄
2
to 7 qt 3 to 5 qt
5 1 ⁄
2
to 7 qt 3 to 5 qt
5 1 ⁄
2
to 7 qt 3 to 5 qt
15
Swedish Meatballs
2 1 ⁄
2
5 pounds frozen cooked meatballs
1 2 (10 1 ⁄
2
ounce) cans cream of mushroom soup, undiluted
1 2 (10 1 ⁄
2
ounce) cans golden mushroom soup, undiluted
1 2 (14 ounce) cans beef broth
1 2 ( 3 ⁄
4
ounce) envelopes brown gravy mix
Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 6 hours;
OR High – 3 hours. Makes about 3 or 5 quarts.
Sweet & Pungent Meat Balls
2 1 ⁄
2
5 pounds frozen cooked meatballs
1 2 (12 ounce) jars grape jelly
1 2 (12 ounce) jars currant jelly
1 2 (12 ounce) bottles chili sauce
1 2 (12 ounce) bottles cocktail sauce
Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 6 hours;
OR High – 3 hours. Makes about 3 or 5 quarts.
Tex-Mex Beef Barbecue
3 6 pound brisket of beef
1 2 (18 ounce) bottles hickory-smoked barbecue sauce
1 2 (1.25 ounce) envelopes chili seasoning
1 2 teaspoons chopped garlic
1 2 teaspoons lemon juice
1 2 tablespoons Worcestershire sauce
1 ⁄
2
1 cup chopped onion
Combine all ingredients, except meat, in the crock. Stir well. Add meat and stir well
to coat. Cover and cook on: Low – 10 hours; OR High – 5 hours.
Remove the meat and shred. Return the meat to the crock. Stir well.
Serve on soft rolls. Makes 8 or 16 servings.
840093400 ENv00.qxd 3/8/02 3:05 PM Page 15